Drain the Giudia Artichokes from their own liquid, and cut them in quarters. In a bowl beat the eggs with a little Parmesan, salt, pepper, and fine chopped parsley. Bread the artichoke wedges by coating them with flour first, then beaten eggs and bread Crumbs. Pre-heat the oil at 180°/200° F then fry the wedges. Once golden brown dry the artichoke from the oil in excess.